Heat up the ghee using a heavy wok. Add in
the washed and grated carrots. Cook without a lid over moderate heat,
keep stirring. Cover with a lid and reduce heat to very low. Cook until carrots are softened and
all the liquid are almost dried. While the carrots are cooking,
simultaneously make a syrup
with the water and sugar. Add the sugar syrup to the carrots together with
the milk powder and cream. Stir vigorously to mix all the
ingredients together and cook, stirring continueosly, until mixture is dry and
not sticking to the sides of the pan. Turn on to a dish greased with oil
or butter, set aside to cool. Cut into various shapes or squares to
serve.